Here’s how to rock breakfast: huevos rancheros.
It’s actually quite quick and easy to assemble, and once you’ve got the knack of it, it’s a lot less work than other cooked breakfasts, but just as hearty and satisfying.
It’s only 185 calories for each one, so you could double-down on hungry days and have two without completely breaking the bank calorie-wise.
(To be clear, this is a “Cooking with Canning you have already done” recipe. This is not a recipe for canning. )
This recipe uses:
Yield: 4 servings
Cooking time: 10 minutes
- Prepare any optional toppings (see notes) that interest you; set aside.
- Empty the jar of salsa ranchera in a microwave-safe bowl or jug, and zap briefly in the microwave just enough to warm it. You don't want to "heat" it and bring it to boiling; just warm it.
- Empty the jar of beans into a sieve. Rinse over sink, shake to drain, then put in a microwave safe bowl or jug.
- Season with a few shakes of salt OR salt sub, ground black pepper, ground cumin. Optionally, also a few drops of bottled lime or lemon juice, and a few drops of hot sauce.
- Mix the beans, then mash with a potato masher, and nuke on high in the microwave for a minute or two depending on the heat of your microwave. Set aside, covered.
- Take a frying pan, spray it with a few sprays of cooking spray, and warm the tortillas for about 2 minutes a side, repeating as needed to do all 4 depending on the size of your pan. Set the tortillas aside, covered.
- Spray the pan with a few sprays of cooking spray, and fry the eggs. Season with salt OR salt sub and pepper as desired. Flip if desired, or leave sunny side up.
- Now quickly bring it all together. Take 1 tortilla, spread ¼ of the mashed beans on it, then on top of that 1 egg, then finally ¼ of the salsa ranchera. Garnish with any toppings you prepared, and send hot to the table.
- Toppings could include: Grated cheese, avocado slices, chopped parsley or cilantro (aka fresh coriander), hot sauce. Prepare them in advance.
- To season the beans, you could just use a few shakes of the Latin American spice mix called “Todo Sazón.” A few drops of something acidic does help to wake up the taste of beans. Instead of home-canned kidney beans, you could try pinto beans or even home-canned baked beans. If you have none, you can use tinned kidney beans from a store, or, tinned refried beans from a store.
- Instead of cooking spray, you can fry the tortillas and eggs in a few tablespoons of oil, if you wish.
- Instead of fried eggs, you could do scrambled, and roll this up as a wrap to go.
- If you want to lower the calories further, you could do scrambled, and use Egg-Beaters® for the egg.
Butcher, Meredith L., Ed. The All New Ball Book of Canning and Preserving. New York: Oxmoor House. 2016. Page 176.
Modifications: made the recipe more calorie-friendly by making it one-egg per serving, and leaving out the 3 tablespoons of oil. Changed commercially-purchased refried beans to ones quickly made from scratch with home canning to save cost and calories.
Per 1 serving
Based on using Salsa Ranchera made with salt-sub instead of salt. Double the sodium if the salsa was made with salt.
* Nutrition info provided by https://caloriecount.about.com